Soup night...

There are some big changes happening around here (however, it has nothing to do with the website!) and we are finding that we have less and less time in the day because of it. I know that is very vague, but you will see some news that may be a little surprising soon! So with more days like this in our future, I'm looking for dinners that can be finished in a snap, but still feel like I am doing something.

Tonight's dinner, Italian Turkey Sausage and Escarole Soup, was quick, flavorful and especially nice on this dreary chilly evening. A mix of hot Italian turkey sausage, chopped onions and minced garlic form the base flavors and add a little spice to the soup. Broth, water, Italian seasoning, chopped tomatoes and campanelle pasta are added and once the liquid comes to a boil, torn pieces of escarole are added. Escarole is a member of the endive family - it has broad green leaves and brings a slight bitter edge to the soup... though it is less bitter than the other members of the endive group. Cooked until the pasta is tender and the greens wilt down, this soup came together in less than 25 minutes. I used campanelle pasta as had just enough in the pantry and well, because, I really like how it looks - however you could just as well use a small seashell pasta or even orzo. For a nutty finish, a shower of fresh grated Asiago cheese tops each serving. You could use also use Pamesan, but we like to use Asiago when we use the spicier turkey sausage.

Recipes
Italian Turkey Sausage and Escarole Soup